Recipe: Baked Camembert

Who doesn’t love a good baked camembert? We certainly do, and while experimenting and getting your own recipe right is always fun, sometimes it’s nice to just follow a recipe, like this baked camembert with beetroot and red onion compote. Yum. Enjoy!

Baked Camembert with Beetroot and Red Onion Compote

Serves: 4

Prep Time: 10 minutes

Cooking Time: About 40 minutes

Ingredients:

Beetroot & red onion compote:

2 red onions, finely sliced

1 large beetroot, peeled and finely diced

1 tsp (5ml) dried tarragon

1 tsp (5ml) dried thyme

1 Tbs (15ml) olive oil

80ml Merlot

80 ml brown sugar

2 Tbs (30 ml) Old Brown or port

Freshly ground salt and pepper to taste

Baked Camembert:

2 Camembert rounds

Olive oil to drizzle

A few sprigs of thyme

To serve:

Sliced baguette, toasted and rubbed with garlic and a drizzle of olive oil

Fresh thyme

Recipe:

In a small pot, add the onions, beetroot and herbs to the heated oil and lightly sauté for two minutes.

Remove the lid and simmer over a low heat for another 15 minutes or until the liquid is sticky and reduced.

Season with salt and pepper.

Preheat the oven to 200°C.

Place the Camembert rounds in small skillet pans, add a sprig or two of thyme and drizzle with a little olive oil. Season with salt and pepper. Bake for 12 to 15 minutes until the cheese is of a soft, oozy consistency.

Serve immediately with the red onion and beetroot compote and crusty toasted bread/bruschetta.

So, there you go, a gorgeous baked Camembert with beetroot and red onion compote. For more recipes, check out our recipe archives here.